sprouts banchan

 

• 1 pound mung bean sprouts (or grow your own mung bean sprouts)
• 2 cloves garlic, minced
• 2 teaspoon fish sauce (optional, can extra salt)
• ½ teaspoon kosher salt
• 2 green onions, chopped
• 1 tablespoon toasted sesame oil
• 1 teaspoon toasted sesame seeds

1. Bring a large pot of water to a boil.
2. Blanch the sprouts for 1 minute, stirring with a wooden spoon. Strain them and rinse in cold water in a large bowl for a couple of times. As you rinse them, shake them under the water so the skins fall into the bowl. Put the cleaned sprouts in a basket and strain well. 
3. Combine garlic, green onion, fish sauce, kosher salt, toasted sesame oil, and sesame seeds in a bowl. Add the sprouts and mix by hand to season evenly.
4. Transfer them to a serving bowl or plate. Serve warm or cold as a side dish. You can refrigerate them for up to 3 days.